Health & Wellness

Latest Articles

We identified a Food Allergen Advisory Team composed of 10 managers, chefs, cooks and our dietitian. The whole team will complete the Great Gluten-Free Kitchens training program designed and offered...

To help me keep track of the new meal regulations, I color code my menus. So for all the vegetable sub groups that we have to meet, I track those through color on my menus. For example, an orange...

It’s an important step to filter your water in all food-related areas of your operation. Every kitchen should have filtered water for soups, stock, coffee, fountain systems, ice water, fine...

We partnered with a local mobile farmers’ market that comes on site once a week and brings fresh produce, meats, dairy items, prepared goods and baked goods from local farms and businesses...

We do a presentation with the staff, including the chef and dietitian. We offer a three-course meal centered around all the aspects of whole life wellness. We offer a balanced meal, diet tips,...

Our healthy eating program, Choose Wisely, was developed to give customers an opportunity to make healthy choices. Each month, we identify one healthy item as a wise choice. If an employee chooses...

The USDA requires we post signage showing the choices and food groups. All materials available were using MyPlate. We replaced the plate with a photo of our tray. We focused on “Build Your...

I wanted to show—not just tell—people how healthy our school meals are. So I started my own personal weight-loss journey. I eat school breakfast and lunch every day and I use...

At our diabetes camp we play a game called Trash the Dietitian. We ask the campers questions about food and nutrition, and if they get them right they get to dump food on either me or our other...

Pages